My daughter and I baked it today to celebrate her birthday. The recipe is very easy and straight-forward. It produces a moist and delicious cake.
We reduced the sugar from 2 cups to 1.5 cups since we don’t like overly sweet cake. We also substituted the white sugar for coconut sugar. I baked one pan and then had to come back about an hour later to bake the second and I noticed that the second layer of cake rose a lot more and was noticeably fluffier in texture. In the future, I would let both pans rest before baking.
While the cake recipe is tried and true. The frosting was an experiment. Generally, I dislike buttery frosting and so eschew butter-creams. And so using what I had in the fridge and pantry I whipped up a very light but flavorful frosting.
- 4 oz mascarpone cheese
- 2 Tbsp double devon cream (clotted cream)
- 1/2 pint of heavy whipping cream
- 4 Tbsp burnt caramel sauce
- 1/3 cup powdered sugar
- blend mascarpone, devon cream, burnt caramel sauce and powdered sugar
- whip the heavy whipping cream until stiff peaks form
- gently fold the whipped cream into the mascarpone mixture
- frost cake
- instead of mascarpone try experimenting with cream cheese or creme fraiche
- the double devon cream can be omitted, just add a little more mascarpone instead
- rather than burnt caramel sauce, chocolate sauce would work just as well or lemon curd
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